Along with anchos, the most commonly used chiles in Mexico. They are dried in the field and not generally available fresh.
While anchos are deep and rich, guajillos are more spicy and dynamic. A puree of toasted, rehydrated guajillo sings with a chorus of bright flavours that combine spiciness, tanginess (like cranberry), a slight smokiness and the warm flavour of a ripe, juicy, sweet tomato.
Sometimes used to make the salsa for tamales; the dried fruits are seeded, soaked, pulverised to a thin paste, then cooked with salt and several other ingredients to produce a thick, red, flavourful sauce. They may also be used in pastes, butters or rubs to flavour all kinds of meats, especially chicken. Alternatively, they can be added to salsas to create a sweet side dish with a surprisingly hot finish.
Note that the chiles need to be washed well before use.